This meat-and-pasta one-dish meal is a
surefire family pleaser. It also does double-duty in that you
have one casserole to eat and one to freeze for later. Serve
with a green salad and warm bread.
Garden
Pasta Casserole
- 1 pound dried penne pasta
1 pound lean ground beef
1 small onion, chopped
2 (15-ounce) containers BUITONI® Garden Vegetable Sauce
1/3 cup water
1 1/2 cups shredded Monterey Jack cheese - divided use
- Preheat oven to 350°F
(175°C). Prepare pasta according to package directions; drain.
Return to pan. Cook and stir beef and onion in large skillet
over medium-high heat for 5 minutes or until beef is brown. Add
sauce and water. Cook and stir for 4 to 5 minutes or until bubbly.
- Stir sauce into pasta.
Transfer half of mixture to each of two ungreased 2-quart baking
dishes or casseroles. Sprinkle each with half of the cheese.
Cover one baking dish or casserole with plastic wrap, then overwrap
with foil. Label and freeze up to 2 months. Cover remaining dish
with foil (or casserole with its lid). Bake for 25 to 30 minutes
or until heated through.
Makes 4 servings.
To Bake Frozen Casserole:
Place casserole in refrigerator overnight. Preheat oven to 350°F
(175°C). Remove plastic wrap; recover with foil or casserole
lid. Bake for 70 minutes or until heated through.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
